Are you a toast and eggs kind of person? I'm not. Especially runny eggs. There is something about that gooey, yellow yolk oozing out that I can't stand. Watching someone dip their toast in it and then actually, physically put it in their mouth is to me what crunching an apple is to my husband's ears.
If you like your eggs runny, I'm not judging. We've all got our preferences. I tend to like mine baked...in something delicious...that I can put maple syrup on!
Enter baked french toast.
I first discovered this beauty when some first-time mommy friends and I got together for a bring-your-own-baby brunch. Then our kiddos were less than a year old. Now they are all three and a half! Over the past three years I've tweaked it, added to it, and changed it up all kinds a ways. But this one is my favorite...for now.
Now, my dad is quite particular about instructions. He likes to tell me that he used to have to read them in the wee hours of the morning at his former job, so they had to be good. He's since retired and has a lot more time on his hands...to read my blog...and give me some constructive criticism. Here's hoping I live up to his standards!
recipe adapted from thepioneerwoman.com
1. Butter your baking dish. I use a small rectangular pan or a square 9 x 9. Tear your bread into chunks, or cut into more evenly sized pieces, and spread over the pan.
2. In a separate bowl, mix together your eggs, milk, cream, sugar and essential oils or zest/cinnamon. Pour over the bread, cover and pop it in the fridge overnight to soak in all the goodness.
3. In a small bowl, place your topping ingredients, butter last. Using a pastry cutter or two knives, mix together until it gets crumbly. Transfer to a ziplock bag and store in the fridge until the next day.
4. When you're ready to pop this deliciousness in the oven, preheat to 350. Spread your topping over the bread mixture and bake uncovered for 45-60 minutes.
Serve with maple syrup or nothing at all because this is so moist and yummy, it doesn't really need help. Maybe a some fruit and a dollop of vanilla yogurt.
Tried it? Like it? Changed it up? Let me know
About two years ago one my best friends sent me a recipe for jam that blew me away. I've known Q since we were in kindergarten and she never ceases to amaze me with her creativity and her heart, whether on a canvas, through donating her hair, or what she puts in a jam jar. I thought of her today and this jam since I've got some tomatoes sitting on my kitchen windowsill and wanted to share it.
To quote her e-mail, "Start thinking of jam with cheese on crackers... jam on a deli meat sandwich... jam in egg breakfast burrito... jam glaze on sauteed potatoes... oh yes, this IS the holy grail of savory jams!"
I couldn't agree more
Now, most gardeners in the Midwest have long since harvested their tomatoes, but for some reason, here in Colorado it still gets to the high 80's by midday...in October. Perhaps this is not normal, but we have only recently moved here, so I'm not sure. But it means that I'm still picking tomatoes off the vines the former owners left us. Which is great because it means I get to make this jam. And this jam is my JAM!
Consider your cookware when you cook with acidic foods like tomatoes. Some pans are reactive and others are not. A reactive pan is one that contains metals that might interact with certain foods. Aluminum, cast iron, and unlined copper are examples of reactive metals. Pans made of these materials conduct heat very well. However, avoid cooking acidic foods in pans like these, as the metal can alter the color and flavor of the dish.
Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals. You can use these pans for all kinds of foods, though you may not get the heat conductivity of copper or cast iron.
Spicy, savory tomato jam
** recipe adapted from http://foodinjars.com/2010/09/tomato-jam/**
Yield: Varies depending on the kind of tomato used, pan width and the finished thickness
This jam takes a grilled cheese sandwich to a whole other level, not gonna lie. Try it, you'll love it and thank me and Q for it. I promise. Now get cooking! Then tell me how you used it :)
You know those recipes you see in magazine that look phenomenal in the picture? And you think, yeah! I can totally do that! It will turn out just like that picture and be so delicious my kids will even eat it!! So you go get all the ingredients and put your fancy pants apron because it's pretty and make you feel chef-y and get about half way in...
and realize you so don't have time or patience for all this
But you're half way there, and you gotta eat, and thankfully the girls are completely smitten with the little boy next door so they are happily playing with him and you've got the time
and completely lack the patience
Any hands up out there? That was me a week or so ago. I found this AMAZING recipe and just had to try it out and got halfway in and thought
yep, time to tweak it
Normally I like to make a recipe faithfully at least once, following all the measurements and time and temperature indications and the like.
But this one I just couldn't. It all started when I had to trade in some of my airline miles in order to keep the rest. Shows you how much we've gotten out and about lately. Anyway, I choose Sunset magazine for a mere 400 miles or so not knowing much about it, and to my surprise, I actually like it.
Among the travel itineraries, restaurant reviews, Mammoth Cave articles and gardening tips, I found this recipe for Potato Confit with corn, ricotta, and chanterelles. Looks yummy, doesn't it?
And it was.
How could something bathed in melted butter and oil not be delicious? Still, around step 6 stating "gently smash cooled potatoes between your fingers and thumbs" I lost patience. At least I made it that far.
So here is my tweaked, bathed and still fantastic version of it, just for you.
1/2 lb plus 2 tbsp unsalted butter
2 cups plus 2 tbsp oil
1 3/4 lbs yellow fingerling potatoes
1 tbsp lemon juice
salt and pepper
3 ears of corn shucked
1/3 mushrooms ( I ended up using baby bellas)
1/4 minced shallot (or onion)
1 1/2 tbsp minced garlic
1/4 c white wine
3 cups chicken stock
1 bag of spinach arugula mix
fresh ricotta cheese
1. Heat 1/2 lb. butter (!) and 2 cups oil (!!) until melted. Cut potatoes as needed so they are all similar size. Add to pan and cover. Reduce heat to low and let them bathe in that lusciousness about 25-35 minutes, til tender.
2. While potatoes are cooking, make lemon vinaigrette: whisk together lemon juice, 2 tbsp olive oil, salt and pepper and set aside
3. Transfer potatoes to plate or shallow serving dish using a slotted spoon. Sprinkle with a little salt and let them cool.
4. Cut the kernels from the corn cob by standing the corn on it's narrow end in a bowl and slicing downward. Add kernels to a pot of boiling water and blanch 30-60 minutes. Remove and set aside.
5. Heat oil in a pan and saute your mushrooms about 5-6 minutes. Add some salt and pep.
6. Add corn to mushrooms. Pour white wine into the pan then chicken stock. Cook over medium-high heat until reduced, about 10 minutes. Add a little more butter, because why not.
7. Pour the mixture over the potatoes. Toss spinach and arugula with vinaigrette and mound on top of potatoes. Dot with ricotta.
8. Feel absolutely decadent as you enjoy every delicious, buttery, melty morsel!
If you try it, let me know what you think!